Don Mayo Mircromill - Catuai - Red Honey

Tastes Like: Brown Sugar, Vanilla, Citrus

Location: Costa Rica

Region: Tarrazú

Producer:  Pablo Bonilla 

Farm: El Pedregal

Process: Red Honey

Variety: Catuai

Elevation: 1,675 MASL

Harvest: January

Certifications: NAMA Café

Operated by Pablo Bonilla, Don Mayo Micromill is a family business which was founded in 2006 in the Tarrazú region of Costa Rica. Pablo’s family has been producing coffee for three generations in the Los Santos Zone, specifically in the cantons of León Cortes and Tarrazú, and today they have farms ranging from 1650–2000 meters above sea level alongside their family mill. At the farms, Catuai is the predominantly cultivated variety, though some lots are planted with less common varieties such as Java, Gesha, and others.

This lot of Catuai coffee underwent Red Honey processing at Don Mayo Micromill. Coffee cherries were fermented for 12 hours before being pulped, making sure to leave all of the coffee’s mucilage intact. The pulped coffee is then rested on the concrete patio for two days without being moved. Then, the coffee is dried on the patio for one week, being moved during this time, before drying is completed in the guardiola at the mill to ensure uniformity.